Despite still not fancying myself as a baker, Pinterest is making it all look too damn good! So when I saw these pretty cookies I had to make them. The almond & vanilla flavor is AWESOME and they stay soft and buttery in the middle. They’re pretty easy to make also – just be warned there is a 2-hour minimum layover in the fridge required, which I didn’t read in advance and just made my cookie-craving stronger. Would be cute for kids (my kids are cats and they even seemed interested). Yes, I just said that. HA! Happy eating!
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons clear imitation vanilla extract (real vanilla extract may be substituted)
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
2 tsp corn starch
3/4 tsp baking soda
3/4 cup sprinkles
In a stand-up mixer with the paddle attachment, combine the butter, sugar, egg, extract, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes. Do not shortcut the creaming process; make sure dough is very light in color and fluff, stop to scrape down the sides of the mixer as necessary.
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
Add the sprinkles and fold in by hand.
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. ENJOY! Got this tasty recipe from this great blog, Averie Cooks.